I brought these mini banana muffins to the Eat 2 Run Faster workshop hosted by MEC earlier this week and announced to everyone there that the recipe was on my website for them, all good! Apparently I (totally inadvertently) lied. I searched for it myself yesterday and came up completely empty handed. Oops! Okay, so HERE is the recipe for the most delicious banana muffins that make the absolute perfect carb-loading snack when you’re preparing for a race, or when you just need a quick pre-run snack. I always use these muffins as part of my carb-loading strategy for half-marathons (1-day mini carb-load) or full marathons (3-day carb-load). I also will have one on marathon morning as part of my pre-race eats (along with oatmeal, etc). But mostly I love having them in the house as often as possible to snack on when I’m in heavy training mode – as one tends to be when they are training for a marathon!!
Makes 30 mini muffins
- 1½ cups mashed banana (about 3-4 very ripe bananas)
- 2 eggs, beaten (or 1 Tbsp chia seeds whisked together with 3 Tbsp almond milk sit until gelled)
- ¼ cup maple syrup
- ¼ cup honey (or brown rice syrup)
- ½ cup butter or coconut oil, melted
- 1 tsp vanilla extract
- 1 cup ground rolled oats (oat flour)
- 1 cup instant oats (quick cooking)
- 1 tsp baking powder
- ½ tsp sea salt
- ¼-½ cup hemp hearts – optional: adds omega-3 fatty acids
- ¼-½ cup chocolate chips – optional
- ¼-½ cup walnut pieces – optional
- Heat oven to 350. Line mini muffin tins with 30 mini muffin parchment paper cups.
- In a large bowl, beat together the banana, eggs (or chia gel), maple syrup and honey, butter (or coconut oil) and vanilla.
- Add the ground oats, oats, baking powder and salt, and fold in. Add hemp, chocolate chips and/or nuts if using.
- Divide batter between muffin cups.
- Bake 16 minutes.
To deliciously healthy food and stronger faster running… Cheers,
Sarah Cuff, RHN